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Sizzling Mexican Portobello Rice

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  • Difficulty

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  • Prep

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  • 1/2 cup thinly sliced red onion, rinsed
  • 1 Tbsp. chopped fresh cilantro leaves
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. honey
  • 2 Tbsp. olive oil, divided
  • 4 large portobello mushroom caps, (about 1 lb.), thickly sliced
  • 1 clove garlic, chopped
  • 1 large bell pepper, chopped
  • 1 1/2 cups fresh or frozen corn
  • 2 1/2 cups water
  • 1 package Knorr Selects™ Rustic Mexican Rice & Beans

NUTRITIONAL INFORMATION

 

Amount per serving

Calories330
Calories from Fat70
Total Fat8g
Saturated Fat1.5g
Trans Fat0g
Polyunsaturated Fat1g
Monounsaturated Fat5g
Cholesterol0mg
Sodium510mg
Total Carbs58g
Dietary Fiber4g
Sugars14g
Protein9g
Vitamin D0%
Calcium45%
Iron140%
Potassium837mg
Omega-30g
Omega-61g
Vitamin C140%
Vitamin A45%

  • 1 QUICK PICKLED ONIONS:
  • 2 COMBINE your onion, cilantro, lime juice and honey in a small microwave-safe bowl. Microwave at HIGH for 30 seconds. Stir it up and set aside.
  • 3 MEXICAN PORTOBELLO RICE:
  • 4 HEAT 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat. Season your portobellos with salt and pepper, if you’d like. Add your portobellos and cook until softened and browned, about 5 minutes. Toss in your garlic and cook 30 seconds more. Remove all from the pan and set aside. Heat the remaining 1 tablespoon olive oil in same pan and cook your bell pepper and corn for about 2 minutes or until crisp-tender.
  • 5 POUR your water and Knorr® Selects™ into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking covered for 10 minutes.
  • 6 STIR in your portobellos and serve topped with your reserved pickled red onions; now it’s delicious. Dig in!